The respect for the land

THE VINIFICATION AND MATURING

For the white wines, and upon arrival in the cellar, the grapes are destemmed meaning that the stalk is separated from the grape berries. Then the harvest is macerated skin. After a cold treatment, the alcoholic fermentation is controlled between 16 ° and 18 °.

The rose vinification is made by skin maceration cold after stemming and bled. A limited maceration method, called "bleeding through" is to separate the wort from a harvest of red grapes, stemmed and crushed, after only a few hours of maceration.
On "bleed" the tank when it is deemed that the wort has gained exactly the color sought. For the rest, rosé winemaking is conducted in the same manner as for whites.

The red vinification : the red grapes are crushed to break the grains. This will release the pulp and juice of grapes, called wort. Following the harvest is then broken or destemmed.
It could indeed sell the wine tastes herbaceous. The grapes are crushed and destemmed led to the fermentation tanks. Alcoholic fermentation occurred, on average lasts two weeks.
At the same time, the dyestuffs and the tannins in the skin play in the must in fermentation.
Depending on the type of red wine sought maceration will be more or less extended to the red. Indeed, red wines require care longer maceration to obtain a good structure and aging potential.
It then proceeded to running tanks to end the maceration.
By gravity, the wine is separated from the marc (all solid parts of grape stalks, skins, seeds, still impregnated with alcohol).
The wine passed is "vin de goutte". The marc is simultaneously décuvé then pressed to remove the wine soaked. It is the "Wine Press" as rich in color and tannins.
Depending on the type of wine looking for, drop wine press and wine are assembled either immediately or after élevage (or aging in the cask). At this stage, a second fermentation, called malolactic fermentation, is triggered. It naturally reduces the acidity of wine.